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I am almost really back! I am posting this at work (whoops, sorry kids) but I should have internet back at my new apartment today!

For the past two months (pretty much since Thanksgiving) I have been eating like crap. In 2013, I have only gone running once – and I coach a running club at my school! Friday is my cheat day, so tonight I’ll be cooking pork belly crostini but all week I have been drinking smoothies for breakfast and eating super healthy diinners. This is an example. I don’t know much about detoxing and “clean” eating, but I do like to put good food into my body every now and then to balance out the cheese and pork belly that I really enjoy eating. But, even with that in mind, this salad is pretty delicious. And it has all sorts of good for you things in it — quinoa, spinach, kale, edamame…..don’t you feel healthy? And with the quinoa and the protein in the edamame, it is a satisfying vegetarian dinner salad. The blue cheese also kicks it up a notch and adds some creamy, tangy kicks to it.

Directions:
1. In 2 cups of chicken broth (or water, if you must but chicken broth gives more flavor), cook 1 cup of quinoa according to the package directions. Once it is cooked, rinse under cold water.

2. Cut spinach and kale into bite-sized pieces. In a separate bowl, squeeze about 1/2 a lime and sprinkle some salt on your kale – this breaks it down a bit so it is easier to eat raw.

3. Toast the walnuts in a pan – this just takes a second but brings out the flavor of the walnuts.